1/4 teaspoon ground pepper
1 whole roaster breast
2 tablespoons chopped, mild green chilies
1/4 cup ketchup
Tabasco
In large bowl, combine lime juice, vinegar, cumin, chili
powder, salt and pepper. Place breast in marinade; cover
and refrigerate 1 hour or longer. When coals are hot,
arrange around drip pan filled halfway with water, close
all vents. Drain breast, reserving marinade. Place breast
skin side down on grill over drip pan. Grill, covered, 50
to 55 minutes, turning occasionally.
Meanwhile, in small saucepan over medium-high heat, combine
reserved marinade, green chilies, ketchup and Tabasco to
taste; bring to a boil. Reduce heat to low; simmer until
slightly thickened. Remove from heat and brush over
chicken during last 10 minutes of cooking time. Serve
chicken with remaining sauce.
Grilled Fiesta Lunch
MEXICALI CUTLETSServes 4
You could just heat the cutlets in the microwave, but the
smoke from the barbecue will produce a particularly
delicious result.
1 package breaded chicken breast cutlets, ready to eat
4 slices Monterey Jack or mild cheddar cheese
8 flour tortillas
1 ripe tomato, sliced
1 ripe avocado, sliced
1/2 cup sour cream
1/4 cup Mexican salsa